El Oromazo - Colombia {Washed}

Ficha técnica

Tostador: La Cabra Coffee
Origen: Norte de Tolima, Colombia
Productores: CDNT Farmers (multiple smallholders)
Altitud: 1800 msnm
Varietal: Caturra · Castillo
Proceso: Washed
Perfil: Cítricos · Fruta seca · Manzana · Uva
Formato: 250 g / 1 kg
Cosecha: 2025
Uso recomendado: Filter · Espresso

El Oromazo es un café que va más allá del sabor: representa comunidad, resistencia y calidad.

Producido por los miembros de CDNT (Caficultores Diferenciados del Norte del Tolima), este lote nace de una colaboración a largo plazo centrada en mejorar la calidad del café y las condiciones de vida de los productores.

En una región históricamente aislada, estos caficultores se unieron para proteger su territorio y construir un futuro sostenible basado en el café de especialidad.

El resultado es un café que refleja tanto el potencial del origen como la fuerza de la comunidad que lo produce.

Proceso

Procesado mediante método lavado, este café destaca por su claridad y equilibrio:

Recolección selectiva de cerezas maduras
Despulpado y fermentación controlada
Lavado completo para máxima limpieza
Secado cuidadoso para preservar estructura

Este proceso permite obtener un perfil limpio con gran definición aromática.

Resumen sensorial

Cítricos
Fruta deshidratada
Manzana
Uva

La Cabra Coffee is a modern coffee company established in Aarhus, Denmark in 2012. Curious about what lay further down the coffee chain, we threw ourselves into sourcing and roasting our own coffee, our own way, in 2013. Part of the advantage of growing in a small town is the lack of external influence, allowing us to forge an honest and novel approach to coffee. This honesty and dedication led to a reputation at home in Aarhus, where a passionate team still runs our coffee bars and bakery.


Attention also began to trickle in from further afield, and today La Cabra is a widely recognised coffee roaster; we are proud to be working with many valued and quality driven wholesale partners to create exceptional coffee experiences in cities across the globe, and with dedicated home users and subscribers in more than 60 countries. Over the past few years we have further expanded our coffee horizons, moving to our new roastery location in Copenhagen, and opening our first international locations in New York, Bangkok and Oman.


A simple approach
Each coffee is created by a set of intentional decisions; we explore the influence of each on the journey from well-nourished tree to delicious and transparent cup. At our end of the chain, we roast with the aim to showcase and unveil innate quality and complexity, showcasing our carefully chosen raw material in the most delicious way possible. This is a straighforward approach to coffee, paying attention to green coffee quality above all; creating the most transparent expression of a specific coffee, never with ‘filter’ or ‘espresso’ in mind.



We make all of our roasting decisions at the cupping table, deciding on a single profile that we feel best showcases the character of a specific coffee, the unique fingerprint that led us to it. Traditionally speaking, many have perceived this as a compromise, a ‘halfway house’ between filter and espresso, but this has never been our view. On the contrary, this approach has led to some of our most transparent and memorable coffee experiences, removing the noise and leading the conversation to origin, to the strategic decisions that shaped the raw material.


Seeking inspiration
There is a constant need to travel for coffee, both to origin countries and to cities around the world, constantly seeking inspiration both within and outwith the coffee industry. We seek collaborations with talented creatives who share our drive, passion and curiosity. Each of these connections, however fleeting, has shaped how we create and share coffee experiences.

We have come to approach coffee with a great appreciation for our raw material. The character of a coffee cherry comes to life as a result of highly specific conditions, which require great skill on the part of the producer to create. We only work with trusted partners to source our coffees, both directly with producers and with a select few devoted importing companies, but always with utmost quality in mind. We also hope to offer the freshest coffee experiences, by reflecting the seasonality of coffee harvesting as closely as possible in our offering. We visit origin countries several times a year, building relationships with skilled individuals, those who pour their work into the field, those who give their care to each plant and ripening cherry. Their expertise and passion is inspiring, and only pushes us further to present their work as best as we can.


The act of brewing
We focus on the freshness of our coffees, always allowing ample resting time to degas, in order to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content, to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. Read more about our approach to water, brewing and resting here.

Stay curious
We value clean and bright cups, with clear flavour notes that reflect their place of origin. Through these bright coffees, we aim to take you with us on our journey through the seasons of coffee, shedding light on the intentional decisions that shape each cup.

Through all of this, we remain curious. About all stages of the coffee process, about other sensory experiences, about the future direction of our industry. We constantly seek to improve in everything that we do, and be as transparent as possible in the process.